food

In Praise of MSG, the Unfairly Maligned Kitchen MVP

Mari Uyehara Food and Wine Magazine
A spoonful of MSG in the kitchen Japanese scientist Kikunae Ikeda isolated glutamic acid, naturally present in seaweed, tomatoes, Parmesan cheese etc; he dubbed it the 5th taste: umami. His discovery, called MSG, was popular before concern arose about food additives in the 60's.
Subscribe to MSG